]]>Oven-Roasted Balsamic Broccolihttp://myglutenfreefamily.com/this-is-new/
Fri, 12 Jan 2018 21:27:58 +0000http://myglutenfreefamily.com/?p=13I generally don’t like broccoli so I decided to try to find a way to make it where it tasted good even to me – and this does!

INGREDIENTS

Broccoli florets – I buy a frozen bag

Olive oil

Gluten-free soy sauce

GF Balsamic vinaigrette dressing

1 tsp. dried minced onion

1/2 tsp. garlic salt

Cracked sea salt

Cracked pepper

INSTRUCTIONS

Heat oven to 375.

If broccoli is frozen, steam in microwave for 4-5 minutes.

Pour broccoli into a mixing bowl. Add enough olive oil and soy sauce to coat. Add a small amount of balsamic vinaigrette and toss the broccoli once more.

Spray a roasting pan with olive oil and put coated broccoli in pan, in roughly a single layer.

Sprinkle minced onion & garlic salt over the top, then add cracked sea salt and pepper to taste. Add one final drizzle of balsamic vinaigrette over the top.

Cook at 375 for ~30 minutes or until broccoli begins to brown slightly.

]]>Pamela’s Cashew Encrusted Chickenhttp://myglutenfreefamily.com/this-is-a-post/
Thu, 11 Jan 2018 02:41:31 +0000http://myglutenfreefamily.com/?p=11We love cashews at our house and we eat a lot of chicken. One night, I decided to see how chicken would taste covered in crushed up cashews. I added some Parmesan, some spices, drizzled on some butter and baked it. And now it’s one that the hubby requests frequently.

Pamela’s Cashew Encrusted Chicken

INGREDIENTS

4 boneless, skinless chicken breasts

2 cups roasted, salted cashews – I like Archer Farms from Target

1/2 cup of Parmesan cheese

1 tsp. paprika

1 tsp. black pepper

1/4 tsp. garlic powder

2 Tbsp. melted butter

Milk

INSTRUCTIONS

1. Preheat oven to 375, then put cashews in a zip top bag. Using a mallet, crush cashews into a powder leaving a few chunkier pieces.

2. Put crushed cashews in a mixing bowl. Add Parmesan & spices.

3. Stir up the cashews, cheese & spices until all are thoroughly mixed.

4. Line a baking pan with foil – this will make cleanup much easier.

5. Pour enough milk to coat all 4 breasts into a bowl.

Dip each chicken breast into a bowl of milk, then coat both sides of breasts with cashew mixture. Once all breasts are covered and in the baking pan, spoon the rest of the mixture over the chicken so all are well-covered.

Instructions: Crack eggs in a bowl. Add milk; whisk until frothy. Stir in cheese, cracked pepper and a dash of salt. Add green chilies if desired.

In a saucepan, put enough butter to coat the pan and turn heat to low.

Once butter is melted, pour egg mixture into pan.

Let cook on low-medium heat until it begins to cook through and is brown on one side. If you’re good at flipping large floppy items, you can simply flip the egg pancake to cook the other side. I’m not, so I get a second pan, put it on top of the first, then “flip” the pancake into the other pan and let the other side cook.

When browned on both sides and cooked through, slice in pizza-style slices and serve with salsa if desired.